Sweet-And-Sour Tuna Recipe

Cut fish steaks into 1-inch cubes.

Add enough water to reserved pineapple juice to measure 1-1/2 cups.

Heat juice mixture, brown sugar, vinegar, gingerroot, soy sauce, salt, carrot and garlic to boiling in 3-quart saucepan; reduce heat.

Cover and simmer 6 minutes or until carrot is crisp-tender.

Mix cornstarch and 3 tablespoons water.

Stir into sauce.

Stir in fish, pineapple and bell pepper.

Heat to boiling, stirring constantly; reduce heat.

Simmer 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork.

Serve with rice.

SERVINGS; 360 CALORIES PER SERVING.

To Microwave: Cut fish into 1-inch cubes.

Omit salt and 3 tablespoons water.

Place cornstarch in 3-quart microwavable casserole.

Add enough water to reserved pineapple juice to measure 1-1/4 cups.

Stir into cornstarch.

Stir in brown sugar, vinegar, gingerroot, soy sauce, carrot and garlic.

Cover tightly and microwave on high 6 to 8 minutes, stirring every 2 minutes, until carrot is crisp-tender.

Stir in fish, pineapple and bell pepper.

Cover tightly and microwave 10 to 14 minutes, stirring every 4 minutes, until fish flakes easily with fork.